These easy homemade hot cross bun Easter treats should be eaten all year round. Loose the cross and you have a perfect fruity tea cake! Packed with warm spices, citrus, and bursting with fruit. Absolutely perfect.
You can add more flavor to these buns by extending the proofing time in the fridge overnight. This can be done for the first proof and the second proof after they have been shaped. Make sure they are well covered and don’t dry out.
The glaze is optional but it does add a really nice shine once dry. It also helps the outer crust stay nice and fresh.
Thanks for watching and if you have any questions please let me know in the comments!
Recipe: Buns (dough)
- 500g Strong flour (Mine is 13.2%)
- 7/8g sachet of dried yeast
- 325g 3,5% fat milk
- 60g white cane sugar
- 10g Salt
- 50g Butter (room temp)
- 1 egg (approximate weight 50g)
- 1/4 Orange zest
- 1/4 Lemon zest
- 3/4 Tsp of Cinnamon
- 3/4 Tsp of all spice
- Grate of nutmeg
- Pinch of mace
- Pinch of clove
- 1/2 tsp of Vanilla extract
- 200g of mixed dried fruit (I used little currents, sultanas and cranberries)
For the cross
- 80g Flour
- 30 white sugar
- 30g milk (Or enough to create a workable paste)
Egg wash – 1 egg and a pinch of salt
Bake on 200c for 15 minutes (or until golden brown and cooked through) turning once halfway
Glaze – 50g sugar and 50g water warned through in a pan on the hob
My kitchen temperature was 18c when I filmed this.
